2 cups (8 oz.) Sargento® Chef Blends® Shredded 4 State Cheddar® Cheese
1/2 cup fresh breadcrumbs, preferably from egg bread
Soak mushrooms in boiling water to cover; let stand until softened, about 15 minutes. Drain, chop and set aside. Meanwhile, cook macaroni according to package directions.
Melt 3 tablespoons butter in large saucepan over medium heat. Stir in flour, salt and cayenne pepper; cook and stir 1 minute. Add milk; bring to a boil over high heat. Reduce heat; simmer 2 minutes, stirring occasionally. Remove from heat; stir in cheese until melted. Stir in drained macaroni and reserved mushrooms.
Pour into a 2-quart baking dish coated with cooking spray. Melt remaining 1 tablespoon butter in a small bowl; add breadcrumbs and toss well. Sprinkle over macaroni mixture.
Bake in preheated 350°F oven 25 to 30 minutes or until hot and bubbly and crumbs are golden brown.